Strawberry Lemonade Layer Delight

My neighbor Sarah brought this cake to our July block party last year and I literally chased her down afterward for the recipe. The way the bright lemon cuts through the sweet strawberries is exactly what summer baking should taste like. I've since made it for three birthdays and a wedding shower because people honestly can't stop talking about it.

I learned the hard way that room temperature ingredients make or break this cake. The first time I made it, I was impatient and used cold eggs straight from the fridge. The batter curdled and I panicked, but it still baked up okay. Now I always set everything out an hour ahead and the difference is wild.

Ingredients

• All-purpose flour: Provides structure for the tender cake layers
• Baking powder and baking soda: Work together to give the cake its rise and light texture
• Unsalted butter: Creates a rich, tender crumb and carries the lemon flavor beautifully
• Granulated sugar: Sweetens the cake while helping create a fluffy texture when creamed with butter
• Lemon zest: Infuses bright citrus oils throughout the cake for concentrated flavor
• Eggs: Bind everything together and add structure, richness and moisture
• Fresh lemon juice: Adds tanginess and tenderizes the gluten for a softer cake
• Buttermilk: Creates an incredibly tender crumb and subtle tang that enhances the lemon
• Vanilla extract: Rounds out the citrus flavors with warm depth
• Fresh strawberries: The star of the filling, bringing natural sweetness and vibrant color
• Cornstarch: Thickens the strawberry juices into a spreadable jam consistency
• Cream cheese: Makes the frosting tangy, creamy, and stable enough for layering
• Powdered sugar: Sweetens the frosting while creating a smooth, spreadable texture
• Salt: Balances and intensifies all the flavors in both cake and frosting

Instructions

Preheat and prepare your pans:

Get your oven to 350°F and grease three 8-inch round cake pans, lining the bottoms with parchment paper so you can easily remove the cakes later.

Whisk the dry ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Cream the butter and sugar:

Beat the butter, sugar, and lemon zest in a large bowl until the mixture is pale and fluffy, about 3-5 minutes, scraping down the sides as needed.

Add the eggs:

Beat in the eggs one at a time, letting each fully incorporate before adding the next, then mix in the lemon juice and vanilla.

Combine wet and dry:

Add the flour mixture in three parts, alternating with buttermilk in two parts, mixing until just combined after each addition.

Bake the layers:

Divide the batter evenly among the pans and bake for 25-30 minutes, or until a toothpick comes out clean, then cool in the pans for 10 minutes before turning them out onto wire racks.

Make the strawberry filling:

Cook the strawberries, sugar, and lemon juice over medium heat for 5 minutes, then stir in the cornstarch-water mixture and cook until thickened, about 1-2 more minutes.

Prepare the frosting:

Beat the cream cheese and butter until smooth, then gradually add the powdered sugar followed by the lemon juice, zest, vanilla, and salt, beating until fluffy.

Assemble the cake:

Place one cake layer on a serving plate, spread with half the strawberry filling (avoid the edges), add a thin layer of frosting, then repeat with the second layer before topping with the final cake layer and frosting the entire cake.

Chill before serving:

Refrigerate the cake for at least 30 minutes so the layers set and you get clean slices when serving.

Save

This cake showed up at every single family gathering last summer. My mom actually requested it for her birthday instead of her usual chocolate cake, which is saying something. Now it's become the official celebration cake in our house.

Make It Your Own

Swap out the strawberries for raspberries or blueberries depending on what's in season. I've used blackberries during late summer and they were fantastic. You could also do a mixed berry filling if you want to use up whatever you picked up at the farmers market.

Storage Secrets

This cake actually tastes better on day two because the flavors have time to meld together. Keep it refrigerated, covered well, and bring it to room temperature about 30 minutes before serving. The texture stays remarkably moist for up to four days, though it never lasts that long at my house.

Serving Suggestions

A light garnish really makes this cake shine for special occasions. Pile fresh strawberries on top, add some lemon wheels, or scatter edible flowers around the base. I've also added a few drops of pink food coloring to the frosting for an extra feminine touch.

• Serve with chilled sparkling rosé or prosecco for an elegant dessert course
• Top each slice with a dollop of fresh whipped cream and extra berries
• Cut thin, clean slices with a hot knife for the prettiest presentation

Save

There's something so joyful about cutting into this cake and seeing those bright strawberry layers peeking through. It's the kind of dessert that makes people pause and appreciate the simple beauty of homemade food.

Recipe FAQs

→ How do I achieve a moist lemon sponge?

Ensure room temperature eggs and buttermilk are used, and mix batter gently to maintain airiness. Accurate oven temperature and baking time prevent dryness.

→ What is the best way to prepare the strawberry filling?

Cook hulled and diced fresh strawberries with sugar and lemon juice until juices release, then thicken with cornstarch mixture. Cool completely before assembly.

→ How can I make the lemon cream cheese frosting smooth?

Beat softened cream cheese and butter until creamy before gradually adding powdered sugar and lemon components. Whip until light and fluffy for best texture.

→ Can I decorate the layers differently?

Yes, fresh strawberries, lemon slices, or edible flowers provide festive accents and enhance the cake’s fresh, vibrant appearance.

→ What tools are essential for making layered cakes like this?

Electric mixer, mixing bowls, saucepan, round cake pans, offset spatula, wire racks, and parchment paper facilitate smooth preparation and assembly.